Directions

1. To make the fresh tortillas, preheat griddle or large cast iron pan to medium-high heat.
2. Mix the flour, salt, and bacon fat together in a large bowl until the bacon fat is well incorporated. Slowly begin to add water until the mixture begins to form a large ball.
3. Knead the dough ball until smooth. Pinch off a piece of the dough and shape into a small ball. Place the ball into the tortilla press and press to flatten. Alternatively, you can roll into a circle about ¼” thin with a rolling pin.
4. Cook for about 2 minutes on each side. Set aside.
5. For the guacamole, mash the avocados in a large bowl.
6. Mix in the onion, tomato, and jalapeño.
7. Season to taste with salt and pepper.
8. Add a pinch cilantro and 1-2 tbsp of fresh lime juice. Mix well. Refrigerate until ready to serve.
9. For the grilled chicken, marinate the chicken breasts in a combination of olive oil, minced garlic and chipotle, salt and pepper, and bitter orange zest for at least 12 hours.
10. After marinating, par cook the chicken breasts in a large skillet over medium heat for several minutes on each side.
11. Finish the chicken off on the grill to add a nice char. Drizzle with a bit of garlic oil once done.
12. To make the grilled vegetables, toss with a bit of olive oil and season to taste with salt and pepper.
13. Grill for 5-7 minutes, flipping a few times. Once they have a nice char, transfer the veggies to a large skillet over medium-high heat and toss with some soy sauce and another drizzle of olive oil.
14. Sauté until the veggies are tender.
15. Serve everything together and assemble your fresh tortilla as you like! Buen provecho!